Consumers are increasingly opting for food with high quality, in addition to practicality, as there are changes in time, habits and preferences, demanding that the food and packaging industries adapt to a new lifestyle. Intelligent packaging provides consumers with real-time information about the quality and safety of packaged products. A critical analysis of the processes used to develop these packages was carried out. In this context, this review aims to analyze the concept of intelligent packaging, emphasizing the incorporation of extracts rich in anthocyanins, verifying its relationship with the development of new technologies and discussing current aspects of the scientific production process of the packaging. It was also highlighted that anthocyanin compounds are susceptible to pH variations. As an indicator of pH variation, a plant extract was necessary to incorporate into a solid matrix to immobilize the dye. The pH indicator film represents a simple and visual method to detect changes in food products. In this sense, technological processes and resources have been gaining prominence with the premise of offering quality, convenience and safety for consumers and companies.